Fuži with Istrian white truffle (Fuži s bijelim istarskim tartufom)

Even though the combination of fuži (Istrian pasta variety), butter, and truffles is a common item in many Istrian restaurants, the dish is often made with the less aromatic black truffle, and in the worst-case scenario with truffle oil or tartufata - both of which are flavored with a fake truffle aroma.

The dish that is the real jewel of the regions combines fuži with the acclaimed Istrian white truffle, which is only in season from September to January. This expensive truffle has an intense and pleasant aroma which makes it one of the most prized and top-quality varieties in the world as well as a gastronomic pride of the entire region.

Fuži s bijelim tartufom is not a complicated dish, and it usually combines cooked pasta, butter, and shaved white truffles. The truffles should be freshly shaved on top of the pasta, and the dish is only served when the truffles are in season—during spring and summer, you will most likely find fuži served with the more available, less aromatic and cheaper black truffles.